Pumpkin Bread

Pumpkin bread is today’s recipe from King Arthur Flour Whole Grain Baking book. When I first saw this name I thought it’s some thing new from our regular bread, but after reading the recipe found it, it’s a tea time snack. I was left with half a tin of pumpkin and thought it will be good to start my morning with a healthy food like this. I am a lazy person to prepare breakfast for myself, thought this will go perfect for me. Yep it’s complete filling, healthy Breakfast with a cup of milk or coffee. Hope this will help lot of people like me, will come back soon with more recipe like this.

Ingredients:

Whole wheat flour	2 cups (8 oz)
Baking powder	½ tsp
Baking soda	1 tsp
Salt	½ tsp
Nutmeg powder	¼ tsp
Cinnamon powder	½ tsp
Brown sugar	1 cup (7 ½ oz)
White sugar	¼ cup
Butter	½ cup (4 oz)
Canned pumpkin	1 cup (9 oz)
Vanilla extract	1 tsp
Eggs	3
Raisins	¼ cup
Walnut	¾ cup
Chocolate chips	¼ cup

 

Direction:

1. Preheat the oven to 350ºF. Grease a 10×5 inch pan.
2. Combine flour, baking soda, baking powder, salt and spices in a bowl.
3. Cream together the butter and sugar in another bowl until light and fluffy. Beat in eggs one at a time, stopping and scrapping the sides.
4. Beat in vanilla and pumpkin. Now add flour mixture, mix well until evenly moistened.
5. Stir in the nuts, raisins and chocolate chips.
6. Pour in the batter into prepared pan, and bake for 1 hour. Cool for 15 minutes and slice that to 12 pieces.

Note:

You can make this as muffins too.

For this recipe I used oz for measuring, I have read before when measuring in cups and scales always varies, that too when coming for flour for best result follow oz measuring.

 

 

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Whole Wheat Pumpkin Muffin

For this week Blogging Marathon, I choose baking with wholegrain theme. This was interesting tried lot of recipes and my first post was healthy whole wheat muffin with apple sauce and pumpkin. To attract my kids shredded some chocolate on top of the muffin. Adding raisins and nuts are optional.

Ingredients:

Whole wheat flour	2 cups
Baking powder	1 tsp
Baking soda	¼ tsp
Salt	1 tsp
Nutmeg powder	½ tsp
Brown sugar	2/3 cup
White sugar	1/3 cup
Olive oil	¼ cup
Apple sauce	½ cup
Pumpkin sauce	½ cup
Buttermilk	1/3 cup
Eggs	2
Raisins	¼ cup
Walnut	¼ cup

 

Directions:

1. Preheat the oven to 400ºF. Grease 12 muffin cups or line with paper muffin liners.
2. Whisk flour, baking powder, baking soda, salt, nutmeg powder and set side. Beat the eggs lightly.
3. Combine brown sugar, white sugar, oil, applesauce, pumpkin, and beaten eggs and mix well until blend well.
4. Add the pumpkin mixture to the flour and stir until combine well. Add raisins and walnut and fold the mixture.
5. Divide the batter evenly in 12 muffin cups and bake for 15 – 20 minutes. Add shredded chocolate on top of the muffins and cool it.

 

 

Blogging Marathon page for the other Blogging Marathoners doing BM#25

 

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